Remove pan. Add bell pepper and cheese to taste. Cut chicken to check that it is thoroughly cooked. (For best results use a meat thermometer to ensure that the internal temperature is at least 165°F/75°C.)

Return to 375°F/190°C oven for 10 minutes or until cheese is melted

Remove and serve over rice. Use the remaining juices in the pan as a sauce.

One day I was home alone for dinner. I wanted something easy I could just stick in the oven and forget about, but that wasn’t boring or pre-made. Thus, the sweet baked chicken was born.

We didn’t have any wine, so I subbed in juice, not really following a recipe. I grabbed some spices that seemed to go together, threw it all together and shrugged to myself, thinking it couldn’t be that bad. About an hour later I was enjoying a delicious mildly sweet chicken dish and kicking myself for not writing anything down.

Fast forward to this past week, when I tried to recall everything I’d added to my dish and how much I needed so that I could make this thing again. When I figured it out, I knew I had to share the dish with my readers. Enjoy!

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